1 cup of whole green gram (moong)
1 tsp rice
6 green chillis
11/2" ginger piece
1 tsp cumin seeds
Salt to taste
Wash and soak 'moong' along with 1 tsp of rice over night.
Grind together with green chillis and ginger into fine paste of medium consistency and add cumin seeds and salt later.
Heat griddle (tava) and spread batter thinly on it and put oil all around. Reverse it and fry it until greenish brown.
Always cook it on slow / medium heat till it becomes crisp on both sides.
To serve, sprinkle a mix of finely cut onions, chopped fresh coriander leaves and roll it.
Pesarattu is also taken in combination with 'upma'.